How do I prevent my cheesecake from cracking?

Drastic temperature changes can cause your cheesecake to crack. Avoid opening the oven door while the cheesecake is baking to prevent this.

Should I grease my springform pan for cheesecake?

Yes, lightly greasing the bottom and sides of the springform pan will help prevent sticking and encourage the cheesecake to come out smoothly when the springform is removed. You can do this with vegan butter or coconut oil.

How can I tell if the cheesecake is done?

Although inserting a toothpick into the center of baked desserts is a popular trick for testing their doneness, this doesn’t work for cheesecakes. Instead, when the cheesecake is ready, it will be mostly set and slightly wobbly in the center. As it cools, it will continue to firm up.

New York Style Vegan Cheesecake (No Cashews)

Description

This New York-style vegan cheesecake is extra thick, creamy, and just as tangy as the classic. It’s made with a vegan graham cracker crust, a nut-free filling, and topped with a spoonful of sweet strawberry sauce.

Ingredients

Graham Cracker Crust

15 sheets (about 1¾ cup) vegan graham crackers
5 tablespoons vegan butter, melted

Cheesecake Filling

24 ounces vegan cream cheese, room temperature
¾ cup (150g) white sugar
3 tablespoons cornstarch
½ cup oat milk, divided
½ lemon, juiced
1 teaspoon vanilla extract
½ teaspoon salt

Strawberry Sauce

1 lb. (454g) strawberries, hulled and quartered
½ cup (50g) white sugar
½ lemon, juiced
Pinch of salt

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Instructions

Preheat the oven to 350°F.
Make graham cracker crust. In a food processor, process the graham cracker sheets until they are broken down into crumbs. Then add the melted vegan butter and pulse until combined. The mixture should resemble wet sand.
Pour into a 9” or 10” springform pan. Use your hands or a flat-bottomed measuring cup to press the graham cracker mixture to the bottom and about 1” up the sides of the pan.
Bake the graham cracker crust for 10 minutes. Remove from the oven and set aside to cool. Reduce the heat to 325 F.
Make the cheesecake filling. In a large bowl, add the vegan cream cheese and sugar. Beat with a hand mixer until well-combined and fluffy.
In a small bowl, combine the cornstarch with ¼ cup of oat milk. Whisk together until the cornstarch is completely dissolved and there are no lumps.
Add this to the cream cheese mixture along with the rest of the oat milk, lemon juice, vanilla extract, and salt. Mix together until combined.
Pour the filling over the graham cracker crust. Do not bang down!
Fill a 9×13” (or similar-sized) baking dish with boiling water and place this on the bottom rack of the oven. Place the cheesecake on the center rack of the oven and bake for 45 minutes.
After 45 minutes, turn the heat off but leave the cheesecake in the oven for another 45 minutes.
Meanwhile, make the strawberry sauce. Add the quartered strawberries, sugar, lemon juice, and salt to a saucepan over medium heat. Allow the mixture to bubble, stirring occasionally, for about 10 minutes. During this time the juices will release and the sauce will thicken. Remove from heat and set aside to cool. Keep this sauce stored in the fridge until ready to serve.
Once the cheesecake is done, allow it to chill in the fridge for at least 8 hours, preferably overnight. Then slice and serve with the strawberry sauce, and enjoy!

Notes

Drastic changes in temperature often cause cracks in a cheesecake. Avoid opening the oven door while baking.
The cheesecake should still have a slight wobble in the middle when it’s done baking. It will firm up in the fridge!
The strawberries can be subbed for any berry or a combination of berries. You can also use frozen fruit, although you may need to cook it a little longer for it to thicken.

Prep Time: 9 hours 10 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert, Holiday
Method: Oven